Rich White Cake
A rich, fluffy white cake with delicate vanilla and lemon flavors, perfect for celebrations or teatime gatherings, appealing to those who enjoy classic, moist desserts.
Ingredients
Instructions
- Cream the butter until light and fluffy; gradually add sugar and continue to cream until light.
- Sift the flour; measure and sift with baking powder.
- Add the flour alternately with the milk, then add vanilla and lemon extracts.
- Beat until smooth between each addition.
- Whip the egg whites until just stiff, but not dry.
- Carefully fold the egg whites into the batter.
- Divide the batter into two layers or pour into a sheet cake pan.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. For added flavor, consider using almond extract in place of lemon. Be careful not to overmix the batter once the egg whites are folded in to maintain its fluffiness.
Serving Suggestions
This Rich White Cake is perfect for celebrations and can be served plain or with a dusting of powdered sugar. Pair it with fresh berries or a dollop of whipped cream to enhance its flavor. It also goes well with a cup of Vanilla Cappuccino, making it a delightful afternoon treat. Consider layering it with fruit preserves or frosting for extra sweetness.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. To reheat, let it thaw at room temperature and warm slices in a microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rich White Cake contains roughly 203 calories, with 7g protein, 33g carbohydrates, and 1g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but to achieve a similar texture, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch. This helps reduce the protein content, making the cake lighter.
What can I do if I don't have enough egg whites?
If you don't have enough egg whites, you can substitute with egg white powder mixed with water. Generally, 2 tablespoons of egg white powder mixed with 2 tablespoons of water equals one egg white. Alternatively, use whole eggs, but the texture may differ slightly.
How can I make this cake more flavorful?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, to the batter. You can also incorporate flavored extracts like almond or coconut. For an added twist, serve the cake with a fruit compote or a drizzle of chocolate sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).